I Heard Heaven and Thundercry

ems cakes and baking - alison mcconwell - helix pictures - our projects - jenna velez

[iheardheavenandthundercry]

Create stunning koi fish-inspired sushi rolls with vibrant colors and delicious flavors!

Ingredients: 300g sushi rice. 4 sheets nori seaweed. 200g sashimi-grade raw salmon. 200g sashimi-grade raw tuna. 1 cucumber, julienned. 1 avocado, sliced. Soy sauce, for dipping. Wasabi, for serving. Pickled ginger, for serving.

Instructions: Cook sushi rice according to package instructions and let it cool. Place a sheet of nori shiny side down on a bamboo sushi mat. Spread a thin layer of sushi rice evenly over the nori, leaving about 1 inch uncovered at the top. Arrange thin strips of salmon, tuna, cucumber, and avocado in a row along the bottom edge of the rice. Carefully roll the sushi using the bamboo mat, pressing gently to shape it into a cylinder. Slice the sushi roll into pieces about 1 inch thick. Arrange the sushi pieces on a plate, forming a koi fish shape by alternating the colors of the fish and arranging the slices to resemble scales. Serve with soy sauce, wasabi, and pickled ginger.

Prep Time: 30 minutes

Cook Time: 0 minutes

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[iheardheavenandthundercry]

Juicy and flavorful whiskey-infused barbecue burgers with a gooey cheddar center. These burgers are a perfect combination of smoky, savory, and slightly sweet flavors, making them a hit at any barbecue.

Ingredients: 1.5 lbs ground beef. 1 cup whiskey-infused barbecue sauce. 1 cup shredded cheddar cheese. 1/2 cup breadcrumbs. 1/4 cup minced onions. 2 cloves garlic, minced. 1 tablespoon Worcestershire sauce. Salt and pepper to taste. 4 hamburger buns. Lettuce, tomato, and red onion for garnish.

Instructions: Preheat your grill to medium-high heat. In a large mixing bowl, combine ground beef, whiskey-infused barbecue sauce, shredded cheddar cheese, breadcrumbs, minced onions, minced garlic, Worcestershire sauce, salt, and pepper. Mix well. Divide the mixture into 4 equal portions and shape them into burger patties. Place the burger patties on the preheated grill and cook for 4-5 minutes per side, or until they reach your desired level of doneness. Toast the hamburger buns on the grill for 1-2 minutes, until they are lightly browned. Assemble the burgers by placing each patty on a toasted bun. Top with lettuce, tomato, and red onion. Serve the whiskey cheddar burgers hot, and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

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[iheardheavenandthundercry]

Indulge in the refreshing flavors of mint and chocolate with this delightful Frozen Mint Brownie Dessert. Layers of rich brownie, creamy mint chocolate chip ice cream, and fluffy whipped cream come together for a decadent treat perfect for any occasion.

Ingredients: 1 box brownie mix. 1/2 cup mint chocolate chips. 1/4 cup water. 1/2 cup vegetable oil. 2 eggs. 1 quart mint chocolate chip ice cream, softened. 1 cup heavy cream. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. 1/4 teaspoon mint extract. 1/4 cup chocolate syrup.

Instructions: Warm the oven up to 175F 350C. A 9x13-inch baking pan should be greased. Put brownie mix, mint chocolate chips, water, vegetable oil, and eggs in a bowl. Mix everything together well. Put batter into the baking pan that has been prepared. Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Allow to cool completely. After the brownies are cool, spread softened mint chocolate chip ice cream on top of them. Use a spatula to make the top smooth. Go ahead and freeze it for at least an hour. Whip the heavy cream in a different bowl until it starts to get thicker. Put in the vanilla extract, mint extract, and powdered sugar. Whip it some more until stiff peaks form. Take the brownies out of the freezer. Whip some cream and put it on top of the ice cream. Add chocolate syrup on top. Put it back in the freezer for at least four hours, or until it gets hard. Let the dessert sit at room temperature for a few minutes to get a little softer before you serve it. Serve it cut up into squares.

Prep Time: 20 minutes

Cook Time: 30 minutes

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[iheardheavenandthundercry]

This Keto Pumpkin Dump Cake tastes great and is a great low-carb alternative to pumpkin pie. It tastes great and is a great way to satisfy your fall dessert cravings without giving up your ketogenic lifestyle.

Ingredients: 1 can 15 oz pumpkin puree. 1 cup almond flour. 1/2 cup unsweetened almond milk. 1/2 cup granulated erythritol or preferred keto sweetener. 2 eggs. 1 tsp vanilla extract. 1 tsp pumpkin pie spice. 1/4 tsp salt. 1/4 cup melted unsalted butter. 1/4 cup chopped pecans. Whipped cream or coconut cream optional, for serving.

Instructions: Preheat your oven to 350F 175C. Grease a 9x9 inch baking dish. In a large bowl, combine pumpkin puree, almond flour, almond milk, erythritol, eggs, vanilla extract, pumpkin pie spice, and salt. Mix until well combined. Pour the mixture into the prepared baking dish and spread it evenly. Drizzle melted butter over the top of the mixture. Sprinkle chopped pecans on top of the butter. Bake in the preheated oven for 40-45 minutes, or until the edges are golden brown and the center is set. Allow the cake to cool slightly before serving. Serve warm with whipped cream or coconut cream if desired. Enjoy your delicious keto pumpkin dump cake!

Prep Time: 10 minutes

Cook Time: 45 minutes

ccesl

[iheardheavenandthundercry]

This Salted Dark Chocolate Pecan Bark is a treat that won't make you feel bad. Rich dark chocolate, crunchy pecans, and a hint of sea salt come together to make a tasty snack that's great for people on a keto or low-carb diet who are craving something sweet.

Ingredients: 1 cup pecan halves. 8 oz dark chocolate 85% cocoa or higher, chopped. 1/4 cup powdered erythritol or other keto-friendly sweetener. 1/4 tsp sea salt.

Instructions: Line a baking sheet with parchment paper. Spread pecan halves evenly on the parchment paper. In a double boiler, melt the dark chocolate, stirring continuously. Once melted, stir in powdered erythritol until well combined. Pour the chocolate mixture over the pecans, spreading it evenly with a spatula. Sprinkle sea salt over the chocolate. Place the baking sheet in the freezer for about 30 minutes, or until the chocolate has hardened. Once set, break the bark into pieces and store in an airtight container.

Prep Time: 10 minutes

Cook Time: 30 minutes

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[iheardheavenandthundercry]

These Grilled Hawaiian Teriyaki Chicken Skewers are a delightful combination of sweet and savory flavors. The tender chicken, juicy pineapple, and charred veggies are glazed with a mouthwatering teriyaki sauce that transports you straight to the Hawaiian islands. Perfect for a summer barbecue or any occasion!

Ingredients: 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes. 1 cup pineapple chunks. 1 red bell pepper, cut into 1-inch pieces. 1 green bell pepper, cut into 1-inch pieces. 1 red onion, cut into 1-inch pieces. 1/2 cup teriyaki sauce. 2 tablespoons soy sauce. 2 tablespoons honey. 1 tablespoon minced garlic. 1 tablespoon grated fresh ginger. Wooden skewers, soaked in water for 30 minutes.

Instructions: Put the honey, minced garlic, shredded ginger, teriyaki sauce, and soy sauce in a bowl. This is the marinade. Spread the chicken cubes out in a shallow dish or a plastic bag that can be closed again. Then pour half of the marinade over them. Cover the dish or seal the bag, and put it in the fridge for at least 30 minutes to marinate. Warm up the grill over medium-high heat. By switching the ingredients on the soaked wooden skewers, you can put the chicken that has been marinated, pineapple chunks, red bell pepper, green bell pepper, and red onion on them. For 10 to 12 minutes, turn the skewers over and baste them with the marinade you saved, until the chicken is cooked all the way through and the vegetables are charred and soft. Grilled Hawaiian Teriyaki Chicken Skewers should be served hot, with any marinade left over as a dipping sauce. Have fun with your tasty tropical kabobs!

Prep Time: 40 minutes

Cook Time: 12 minutes

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[iheardheavenandthundercry]

Indulge in the refreshing taste of strawberries and the richness of dark chocolate with this homemade ice cream. It's a perfect treat to cool off on a hot summer day.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 teaspoon vanilla extract. Pinch of salt. 1/2 cup fresh strawberries, diced. 1/2 cup dark chocolate chips.

Instructions: In a mixing bowl, whisk together heavy cream, milk, sugar, vanilla extract, and salt until sugar is dissolved. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions. During the last few minutes of churning, add diced strawberries and dark chocolate chips. Transfer the churned ice cream into a container and freeze for at least 4 hours or until firm. Scoop and serve your delightful summer dream ice cream.

Prep Time: 20 minutes

Cook Time: 20 minutes

mystic side opera

[iheardheavenandthundercry]

These tasty dragon fruit popsicles are a great way to cool off on a hot summer day. Coconut milk that is smooth and creamy and dragon fruit that is sour make a tropical flavor explosion.

Ingredients: 2 dragon fruits, peeled and diced. 1/2 cup coconut milk. 2 tablespoons honey or maple syrup. 1 tablespoon lime juice.

Instructions: Diced dragon fruits, coconut milk, honey or maple syrup, and lime juice should all be put in a blender. Mix until it's smooth. Place the mix into popsicle molds. Place a popsicle stick in each mold. Put it in the freezer for at least four hours, or until it gets hard. Take the popsicles out of the molds and enjoy once they are frozen.

Prep Time: 10 minutes

Cook Time: 0 minutes

cristian camacho

[iheardheavenandthundercry]

This Creamy Jalapeno Corn recipe combines the sweetness of corn with the creamy texture of cream cheese and sour cream, balanced with the heat of jalapenos and the richness of cheddar cheese. It's a versatile dish that can be served as a side or topping for various main courses.

Ingredients: 4 cups frozen corn kernels. 1 cup cream cheese. 1/2 cup sour cream. 2 jalapenos, seeded and diced. 1/2 cup shredded cheddar cheese. 1/4 cup chopped fresh cilantro. Salt and pepper to taste.

Instructions: In a slow cooker, combine frozen corn, cream cheese, sour cream, diced jalapenos, shredded cheddar cheese, and chopped cilantro. Season with salt and pepper to taste. Cover and cook on low for 3-4 hours, stirring occasionally, until the corn is tender and the mixture is creamy. Serve hot as a side dish or topping for tacos, nachos, or grilled meats.

Prep Time: 10 minutes

Cook Time: 240 minutes

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[iheardheavenandthundercry]

This is a keto-friendly take on the traditional Greek tzatziki sauce. It is made with fresh cucumber, garlic, herbs, and creamy Greek yogurt. It's a cool and sour sauce that goes well with salads, grilled meats, or as a dip for vegetables.

Ingredients: 1 cup Greek yogurt. 1 cucumber, grated and squeezed to remove excess water. 2 cloves garlic, minced. 2 tbsp extra virgin olive oil. 1 tbsp lemon juice. 1 tbsp chopped fresh dill. Salt and pepper to taste.

Instructions: In a bowl, combine Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, and chopped fresh dill. Season with salt and pepper to taste. Mix well until all ingredients are fully incorporated. Refrigerate for at least 30 minutes before serving to allow flavors to meld together. Serve chilled and enjoy as a dip or sauce.

Prep Time: 10 minutes

Cook Time: 0 minutes

engeloras kaniner

[iheardheavenandthundercry]

On top of a flaky puff pastry crust, this Caramelized Onion, Bacon, and Blue Cheese Puff Pastry Tart has the rich flavors of caramelized onions, crispy bacon, and tangy blue cheese. It's great as an appetizer or a light meal.

Ingredients: 1 sheet of puff pastry. 2 large onions, thinly sliced. 4 slices of bacon, diced. 100g blue cheese, crumbled. 1 tablespoon olive oil. 1 tablespoon butter. 1 tablespoon balsamic vinegar. Salt and pepper to taste. Fresh thyme leaves for garnish optional.

Instructions: Warm the oven up to 400F 200C. Warm up the butter and olive oil in a big pan over medium-low heat. To make the caramel, add the sliced onions and cook, stirring every now and then, for about 20 to 25 minutes. Put diced bacon in the pan with the onions and cook it until it gets crispy. Add the balsamic vinegar and season with salt and pepper to taste. Take it off the heat. Put the puff pastry sheet on a baking sheet that has been lined with parchment paper and roll it out. Cover the puff pastry with the caramelized onion and bacon mixture. Add broken up blue cheese on top of the onion and bacon mix. The pastry should be baked in a hot oven for 20 to 25 minutes, or until it is golden brown and crispy. Take it out of the oven and let it cool down for a few minutes before cutting it. If you want, you can add fresh thyme leaves as a garnish. Cut it up and serve it hot. Have fun!

Prep Time: 15 minutes

Cook Time: 45 minutes

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mono inn

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Elevate your summer barbecue with these Grilled Honey Mustard Chicken Skewers. The sweet and tangy marinade adds a burst of flavor to tender chicken chunks, creating a perfect dish for outdoor gatherings.

Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into chunks. 1/4 cup Dijon mustard. 1/4 cup honey. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon olive oil. 1 teaspoon smoked paprika. Salt and black pepper to taste. Wooden skewers, soaked in water for 30 minutes.

Instructions: To make the marinade, put honey, garlic powder, soy sauce, olive oil, smoked paprika, salt, and black pepper in a bowl and mix them together. Make sure the chicken chunks are well covered when you add them to the marinade. Put it in the fridge for at least an hour or overnight to make the flavor better. Warm up the grill over medium-high heat. Put chicken that has been marinated on skewers that have been soaked. Leave a little space between each piece. Once the grill is hot, put the skewers on it and cook for 10 to 12 minutes, turning them over every now and then, until the chicken is cooked all the way through and has a nice char. Add chopped parsley or your favorite herbs on top while it's still hot. Grill these tasty chicken skewers with honey mustard and serve them with your favorite summer sides.

Prep Time: 70 minutes

Cook Time: 12 minutes

star's piggly wigglys sanctuary

[iheardheavenandthundercry]

This recipe for Perfect Thin Crust Pizza Dough yields a crispy, flaky crust that's perfect for your favorite pizza toppings. It's easy to make at home and tastes just like your favorite pizzeria's crust.

Ingredients: 2 1/4 tsp active dry yeast. 1 1/2 cups warm water 110F/43C. 1 tsp granulated sugar. 3 1/2 cups all-purpose flour. 1 tsp salt. 2 tbsp olive oil.

Instructions: Warm the water, add the sugar, and mix the active dry yeast in a small bowl. Leave it alone for five to ten minutes until it foams up. Put the flour and salt in a large bowl and mix them together. In the middle, make a well. Add the olive oil and yeast mixture to the well in the flour mixture. Mix the things together until a dough forms. For five to seven minutes, knead the dough on a floured surface until it's smooth and springy. Spread some oil on a bowl and cover it with a damp cloth. Let the dough rise for one to two hours, or until it has doubled in size. Warm up your oven to 475F 245C and put a pizza stone or an upside-down baking sheet inside. Roll out the dough and cut it into two equal pieces. On a floured surface, roll out each piece into a thin circle. Place the dough that has been rolled out on a sheet of parchment paper. Add the things you like to your pizza. Moving the pizza on parchment paper to a hot pizza stone or baking sheet in the oven is easy. While the crust is baking, make sure the toppings are bubbling and cooked to your liking. This should take about 10 to 12 minutes. Take it out of the oven, cut it up, and enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

becca cline

[iheardheavenandthundercry]

With just the right amount of creamy coconut and tangy lime, these coconut-lime popsicles taste like summer. They taste great and are good for you. A healthy way to beat the heat.

Ingredients: 2 cups of coconut milk. 1/2 cup of fresh lime juice. 1/4 cup of honey or maple syrup. Zest of 2 limes. 1/2 teaspoon of vanilla extract.

Instructions: Put the honey or maple syrup, lime zest, vanilla extract, fresh lime juice, and coconut milk in a bowl. Make sure to stir the mixture well until everything is well mixed. Fill the popsicle molds with the mixture, leaving a little space at the top for it to grow. After putting the sticks into the molds, freeze them for at least four to six hours, or until they are fully set. Run the molds under warm water for a short time to loosen the popsicles. Enjoy the cool coconut-lime popsicles after you serve them!

Prep Time: 15 minutes

Cook Time: 0 minutes

fransk livsstil

[iheardheavenandthundercry]

These Poop Emoji Cupcakes are a fun addition to any Emoji-themed birthday party. They are made with chocolate cake mix and topped with a delicious chocolate frosting. Kids and adults alike will love the humor and taste of these cute cupcakes.

Ingredients: 1 box of chocolate cake mix. 1/2 cup of vegetable oil. 3 large eggs. 1 cup of water. 1/2 cup of unsalted butter, softened. 2 cups of powdered sugar. 2 tablespoons of cocoa powder. 1-2 tablespoons of milk. Chocolate chips or candy melts for eyes. Black decorating gel.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Put the chocolate cake mix, vegetable oil, eggs, and water in a mixing bowl. Mix everything together well. The cake batter should be about two thirds of the way up each cupcake liner. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Allow them to totally cool down. Mix the softened butter, powdered sugar, cocoa powder, and milk in a different bowl to make the frosting. Change the amount of milk until you get the consistency you want. Put the chocolate frosting on the cupcakes after they are cool. As eyes, use two chocolate chips or candy melts. For the poop emoji face, draw a mouth and eyebrows in black decorating gel. You can eat your Poop Emoji Cupcakes as soon as the decorations are dry.

Prep Time: 20 minutes

Cook Time: 20 minutes

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[iheardheavenandthundercry]

These Lemon Verbena Macarons are a burst of citrusy delight, perfect for sharing your passion for baking. The subtle lemon verbena flavor adds a unique twist to the classic macaron, making them a delightful treat for any occasion.

Ingredients: 200g almond flour. 200g powdered sugar. 150g egg whites aged for 24-48 hours. 50g granulated sugar. 2 tsp lemon verbena extract. Yellow food coloring optional. Lemon zest for garnish optional.

Instructions: Sift almond flour and powdered sugar together in a bowl. In a separate bowl, whip the egg whites until frothy, then gradually add granulated sugar and continue whipping until stiff peaks form. Fold the almond flour mixture into the egg whites, being gentle to maintain the airiness. Add lemon verbena extract and a few drops of yellow food coloring if desired, and gently fold until the batter is smooth and shiny. Transfer the batter to a piping bag with a round tip. Pipe small circles onto a baking sheet lined with parchment paper. Tap the baking sheet on the counter to release any air bubbles and let the macarons rest for 30 minutes to form a skin. Preheat your oven to 300F 150C. Bake the macarons for 15-18 minutes or until they have formed feet and are set but not browned. Remove from the oven and cool completely on the baking sheet. Once cooled, gently peel the macarons off the parchment paper and sandwich them together with lemon verbena buttercream or your favorite filling. Garnish with lemon zest if desired. Serve and enjoy these delightful Lemon Verbena Macarons!

Prep Time: 30 minutes

Cook Time: 15 minutes

accueil periscolaire

[iheardheavenandthundercry]

These Keto Zucchini Fries are a delicious low-carb alternative to traditional fries. Coated in a crispy almond flour and Parmesan cheese crust, they are perfect for snacking or as a side dish. Whether you air fry or bake them in the oven, these zucchini fries are sure to satisfy your craving for crunchy, savory goodness!

Ingredients: 2 medium zucchinis. 1/2 cup almond flour. 1/4 cup grated Parmesan cheese. 1 teaspoon garlic powder. 1/2 teaspoon paprika. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 2 large eggs. Cooking spray for air frying or olive oil for baking.

Instructions: Preheat your air fryer to 400F 200C or preheat your oven to 425F 220C. Cut the zucchinis into fry-shaped sticks, about 3 inches long and 1/2 inch wide. In a shallow bowl, combine the almond flour, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper. Mix well. In another shallow bowl, whisk the eggs until well beaten. Dip each zucchini stick into the beaten eggs, then coat it with the almond flour mixture, pressing gently to adhere the coating. For Air Fryer: Lightly coat the air fryer basket with cooking spray. Place the coated zucchini sticks in a single layer in the basket, making sure they are not touching. Air fry for 10-12 minutes, flipping halfway through, until golden brown and crispy. For Oven Baking: Line a baking sheet with parchment paper and lightly grease it with olive oil. Place the coated zucchini sticks on the baking sheet in a single layer. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy. Serve the keto zucchini fries hot with your favorite dipping sauce, such as marinara or ranch. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 air fryer or 25 oven

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